carrot-ginger soup {and some fun with Dole}

Carrot-ginger soup {and some fun with Dole} is a gluten free, lacto ovo vegetarian, and primal recipe with 8 servings. For $1.19 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 3g of fat, and a total of 100 calories. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 40 minutes. If you have black pepper, carrots, onion, and a few other ingredients on hand, you can make it. This recipe from The Wicked Noodle has 133 fans. It works well as a soup. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, take a look at these similar recipes: Carrot-ginger-miso Soup And Minted Pea Soup, Carrot Ginger Soup, and Carrot Ginger Soup.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

2 pounds carrots, chopped

2 quarts reduced sodium, fat-free, organic vegetable or chicken broth

2 Tablespoons fresh cilantro, chopped

2-inch piece of fresh ginger root, peeled and grated

1 cup DOLE Mandarin Oranges, drained

1/2 cup plain, non-fat Greek yogurt

1 Tablespoon olive oil

1 medium onion, chopped

1 teaspoon sea salt (or more, to taste)

Equipment:

dutch oven

immersion blender

food processor

blender

Cooking instruction summary:

InstructionsIn a large Dutch oven, over medium-high heat, add olive oil. Saute carrots, onions and ginger until soft.Add broth and simmer until carrots are fork-tender.Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven.Season well with salt and pepper.Serve hot or cold. Garnish with Greek yogurt and chopped cilantro.

 

Step by step:


1. In a large Dutch oven, over medium-high heat, add olive oil.

2. Saute carrots, onions and ginger until soft.

3. Add broth and simmer until carrots are fork-tender.Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven.Season well with salt and pepper.

4. Serve hot or cold.

5. Garnish with Greek yogurt and chopped cilantro.


Nutrition Information:

Quickview
98k Calories
4g Protein
2g Total Fat
16g Carbs
14% Health Score
Limit These
Calories
98k
5%

Fat
2g
4%

  Saturated Fat
0.32g
2%

Carbohydrates
16g
6%

  Sugar
9g
10%

Cholesterol
0.63mg
0%

Sodium
1342mg
58%

Get Enough Of These
Protein
4g
8%

Vitamin A
19118IU
382%

Vitamin C
14mg
17%

Vitamin K
16µg
16%

Fiber
3g
16%

Potassium
520mg
15%

Vitamin B3
2mg
13%

Vitamin B6
0.24mg
12%

Manganese
0.23mg
11%

Vitamin B2
0.16mg
10%

Selenium
6µg
9%

Vitamin B12
0.57µg
9%

Phosphorus
92mg
9%

Folate
31µg
8%

Vitamin B1
0.12mg
8%

Calcium
73mg
7%

Vitamin B5
0.71mg
7%

Vitamin E
1mg
7%

Copper
0.12mg
6%

Magnesium
22mg
6%

Iron
0.78mg
4%

Zinc
0.43mg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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